“You can't just eat good food. You've got to talk about it too. And you've got to talk about it to somebody who understands that kind of food.”

― Kurt Vonnegut

Tuesday, September 18, 2012

I just can't get enough of this stuff...

GF blender gazpacho               

This soupy salad of Spanish origin is really best in late Summer when the ingredients are ripe and in season. My kids like to scoop it up with tortilla chips...

3 pounds (about 4 large) very ripe tomatoes, cored and cut into rough 1-inch chunks
1 medium cucumber, cut into rough 1-inch chunks
1 small red onion, peeled and cut into rough 1-inch chunks
2 medium bell peppers, cored, seeded, and cut into rough 1-inch chunks
1 whole bunch of fresh basil or cilantro roughly chopped with stems removed
2 cloves garlic, peeled and smashed
1 1/2 teaspoons sea salt, plus more to taste
1/2 cup slivered almonds
1/2 cup extra-virgin olive oil, plus more for serving
2 tablespoons red wine or balsamic vinegar, plus more for serving
2 tablespoons finely minced herbs such as mint, basil or cilantro
Freshly ground black pepper

Working in two batches as necessary, process vegetables, basil or cilantro and almonds, slowly drizzling olive oil and vinegar into food processor as it works. Vegetables should be finely processed. Pour into a mixing bowl. Season to taste with salt and black pepper. Serve, drizzling each individual bowl with olive oil, a few sprinkles of vinegar, extra cracked black pepper, chopped herbs and more almonds. Gazpacho can be stored in an airtight container in the refrigerator for up t0 3 days. Blend a jalapeno pepper with the vegetables to turn up the heat. Garnish with fresh corn kernels, avocado, feta or your favorite aged cheese for further variation. Serves 6 to 8.

some history...

here is an interesting variation with watermelon I mean to try...



another lovely Summer dish that can be varied endlessly depending on what fresh vegetables you can get your hands on...
1 italian eggplant salted and cubed ( I like Prosperosa)
1 pound (4 large) ripe tomatoes cored and roughly chopped
2 medium bell peppers thinly sliced
1 red onion
10 large cloves of garlic minced
1 bunch fresh basil chopped with stems removed
1/4 cup extra virgin olive oil
sea salt and freshly ground pepper to taste
1 cup pitted Kalamata olives
1 cup shaved Pecorino Romano cheese
2 packages GF Quinoa Spaghetti or Linguine (I prefer Ancient Harvest Brand as it holds up well to cooking, has a nice Semolina color and a very good chewy texture)
Heat a large pan of water to a boil. Add pasta. Cook al dente, drain toss with a little olive oil and set aside keeping warm. In a large saute pan heat half the oil. Add half the onion and garlic and saute until wilted. Add eggplant and saute on high heat until completely cooked about 10 minutes. Remove contents of pan to a large pasta bowl. Heat remaining oil, onion and garlic in saute pan. Add tomatoes and saute for a few minutes until wilted. Add bell pepper. Cook peppers with tomatoes until done but still slightly firm, do not overcook. Remove contents of pan to pasta bowl. Add chopped basil, olives and cheese to bowl. Add pasta to bowl. Toss well. Season to taste with salt and pepper. Serve immediately with more grated cheese on top and perhaps some chopped italian parsley. Mange Mange! 

No comments:

Post a Comment